Asparagus Salad

Ingredients

• Asparagus

  Raw

  160g

• Spinach

  Raw

  20g

• Pumpkin pie spice

  Spices

  1 tsp or 2g

• Balsamic vinegar

  2 tbsp or 32g

• Sunflower seed kernels

  Seeds, dried

  2 tbsp or 18g

• Olive oil

  Salad or cooking

  10g

• Aubergine

  Fresh, raw, unpeeled - Waitrose

  1 small or 200g

• Cherry tomatoes

  Red, ripe, raw, year round average

  160g

Directions

1. Cover the cherry tomatoes with balsamic vinegar before roasting on a non-stick tray for 25mins at 170c.
2. Meanwhile, heat a griddle pan over medium heat.
3. Spray the aubergine slices and asparagus with olive oil spray, and fry for 12 mins. Regularly turning the aubergine and asparagus. Once the ingredients have a charred edge, place this pan on a bottom shelf of the oven and cook alongside the tomatoes.
4. Once the tomatoes have been cooking for 25mins, add the spinach to the tray and cook for a further 5mins until wilted.
5. Serve the tomato and spinach mix into bowls, before topping with asparagus, aubergine and sprinkles of sunflower seeds.

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